Harissa Chicken w/ Corriander Tahini Dressing

Updated at: Sun, 29 Oct 2023 15:20:19 GMT

Step 1

Preheat oven to 220°C

Step 2

Drain the chickpeas from the tin, and give a quick rinse. Slice the potatoes in half lengthwise and toss these and the chickpeas in a bowl with a sprinkle of cumin and olive oil. Ensure they're well coated.

Step 3

Spread the potatoes and chickpeas out evenly on a tray as well as one of the lemons, halved, face down. Place in the oven for an initial 10 mins while we prepare the chicken

Step 4

In a bowl, add the chicken breasts (whole) with the harissa paste, chilli flakes, the juice of 1 lemon and salt and pepper. Combine well and ensure chicken is evenly coated.

Step 5

Add the chicken to the tray with the potatoes and cook for a further 10 mins.

Step 6

Slice up a red onion, and wash off your broccoli.

Step 7

Add the broccoli & red onion to the tray, and return to oven to cook until chicken is cooked through.

Step 8

While everything is in the over, we'll make the sauce. To a blender add your corriander, tahini and juice of half a lemon. Taste, and add salt and pepper as needed.

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